CN102792994A - Flower cake and making process thereof - Google Patents
Flower cake and making process thereof Download PDFInfo
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- CN102792994A CN102792994A CN2012103046169A CN201210304616A CN102792994A CN 102792994 A CN102792994 A CN 102792994A CN 2012103046169 A CN2012103046169 A CN 2012103046169A CN 201210304616 A CN201210304616 A CN 201210304616A CN 102792994 A CN102792994 A CN 102792994A
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- fresh flower
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Abstract
The invention discloses a flower cake and a making process thereof. The flower cake contains the following components in weight ratio: 20-22 of wrappers and 13-15 of flower stuffing; the wrappers contain the following components in weight ratio: 39-40 of oil wrappers and 24-25 of oil cores; the oil wrappers contain the following components in weight ratio: 30-40 of high gluten flour, 60-70 of low gluten flour, 4-6 of powdered sugar, 26-28 of lard oil, 2-4 of emulsified oil, 48-50 of water, 4-6 of honey and 4-6 of SP emulsifier; and the oil cores contain the following components in weight ratio: 1.5-2.5 of low gluten flour and 0.5-1.5 of lard oil. The making process comprises the following steps of: making the oil wrappers; making the oil cores; making the wrappers; making the flower stuffing; making a cake; and baking the cake. No coloring matters or preservatives are added into the flower cake in the processing process so that the flower cake is healthy and safe for eating; a baking process is adopted, so that the original nutrition and flavor of roses are kept to the greatest extent, and a good taste is achieved; and the making process is simple and environment-friendly.
Description
Technical field
The present invention relates to a kind of fresh flower cake and manufacture craft thereof.
Background technology
Improving constantly of Along with people's living standard, people no longer only limit to have enough to the requirement of food, and more and more pay attention to its health, nutrition, taste and food profile etc.The cake based food is a kind of food that the consumer relatively likes, a baking type flapjack especially is because of characteristics such as its health, nutrition, flavor perfume (or spice) form the cuisines when lying fallow pastime for people.
The edible rose flower contains nutritional labelings such as amounts of protein, amino acid, mineral element, total reducing sugar, vitamin C and crude fibre; Having good medical value is worth with health care; The diet idea that meets modern's integration of drinking and medicinal herbs; China just has from ancient times rose is applied to the custom in the food, and receives liking of the masses deeply.
Summary of the invention
The objective of the invention is to solve the deficiency of prior art; Provide not add any pigment or anticorrisive agent in a kind of process, edible healthy, safe, adopt baking process; Make product keep good nutrition, fragrance and mouthfeel, manufacture craft is simple, the fresh flower cake and the manufacture craft thereof of environmental protection.
The objective of the invention is to realize through following technical scheme: a kind of fresh flower cake, it is made up of following components in part by weight: filling 13～15 in the musculus cutaneus 20～22, fresh flower; Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 39～40, the oily heart 24～25; The outermost layer of skin is made up of following components in part by weight: high-strength flour 30～40, weak strength flour 60～70, Icing Sugar 4～6, lard 26～28, oil emulsion 2～4, water 48～50, honey 4～6, SP emulsifying agent 4～6; The oil heart is made up of following components in part by weight: weak strength flour 1.5～2.5, lard 0.5～1.5.
The present invention is made up of following components in part by weight: filling 13 in the musculus cutaneus 22, fresh flower; Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 40, the oily heart 25; The outermost layer of skin is made up of following components in part by weight: high-strength flour 40, weak strength flour 60, Icing Sugar 5, lard 27, oil emulsion 3, water 48, honey 5, SP emulsifying agent 5; The oil heart is made up of following components in part by weight: weak strength flour 2, lard 1.
Filling comprises filling in the rose in the fresh flower of the present invention.
A kind of manufacture craft of fresh flower cake, it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: by weight taking by weighing each batching of making the outermost layer of skin, wherein, the ratio of boiling water and cold water is 2:3 in the component of water;
S102: lard is dissolved with boiling water;
S103: with Icing Sugar, honey and cold water pour into and the face cylinder in stir;
S104: high-strength flour and weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds oil emulsion, SP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, by weight taking by weighing weak strength flour and lard, with weak strength flour and lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus,, oily pericardium gone in the outermost layer of skin, roll the growth flat bar, roll the growth flat bar behind the folding again by weight taking by weighing the outermost layer of skin and the oily heart, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the fresh flower is divided into the block of 13～15g and puts into baking tray, baking tray is put into-10～-16 ℃ freezing 40～60 minutes of refrigerating chamber, make filling in the fresh flower;
S5: make the face cake,, filling in the fresh flower is wrapped in the musculus cutaneus, will be surrounded by in the fresh flower musculus cutaneus of filling then and put into mould and process the face cake by weight taking by weighing filling and musculus cutaneus in the fresh flower;
S6: baking face cake, the face cake is put into baking tray, baking tray is put into get angry 200～210 ℃, the oven for baking 20～24 minutes of 160～180 ℃ of fire down, slightly be yellow up to face cake surface, the outlet fresh flower cake that gets product.
The present invention also comprises the preceding step with the several ventilative apertures of fork on the every face cake of a baking.
Mould of the present invention is the stainless steel circle, and the face cake of its moulding is the rounded face cake.
The invention has the beneficial effects as follows: in process, do not add any pigment or anticorrisive agent, edible healthy, safety; Adopt baking process, kept rose original nutrition and fragrance to greatest extent, and good mouthfeel; Manufacture craft is simple, environmental protection.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is described in further detail, but protection scope of the present invention is not limited to the following stated.
[embodiment 1] a kind of fresh flower cake, it is made up of following components in part by weight: filling 15 in the musculus cutaneus 20, rose;
Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 39, the oily heart 25;
The outermost layer of skin is made up of following components in part by weight: high-strength flour 30, weak strength flour 70, Icing Sugar 4, lard 26, oil emulsion 2, water 48, honey 6, SP emulsifying agent 6;
The oil heart is made up of following components in part by weight: weak strength flour 1.5, lard 1.5.
A kind of manufacture craft of fresh flower cake, it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: by weight taking by weighing each batching of making the outermost layer of skin, wherein, the ratio of boiling water and cold water is 2:3 in the component of water;
S102: lard is dissolved with boiling water;
S103: with Icing Sugar, honey and cold water pour into and the face cylinder in stir;
S104: high-strength flour and weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds oil emulsion, SP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, by weight taking by weighing weak strength flour and lard, with weak strength flour and lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus,, oily pericardium gone in the outermost layer of skin, roll the growth flat bar, roll the growth flat bar behind the folding again by weight taking by weighing the outermost layer of skin and the oily heart, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the rose is divided into the block of 13g and puts into baking tray, baking tray is put into-16 ℃ freezing 40 minutes of refrigerating chamber, make filling in the rose;
S5: make the face cake,, filling in the rose is wrapped in the musculus cutaneus, will be surrounded by in the rose musculus cutaneus of filling then and put into the stainless steel circle and be pressed into the rounded face cake by weight taking by weighing filling and musculus cutaneus in the rose;
S6: baking face cake, after pitching several ventilative apertures with little fork on the every face cake, put into baking tray, baking tray is put into get angry 200 ℃, the oven for baking 24 minutes of 160 ℃ of fire down, slightly be yellow up to face cake surface, the outlet rose fresh flower cake that gets product.
[embodiment 2] a kind of fresh flower cake, it is made up of following components in part by weight: filling 13 in the musculus cutaneus 22, rose;
Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 40, the oily heart 24;
The outermost layer of skin is made up of following components in part by weight: high-strength flour 40, weak strength flour 60, Icing Sugar 6, lard 28, oil emulsion 4, water 50, honey 4, SP emulsifying agent 4;
The oil heart is made up of following components in part by weight: weak strength flour 2.5, lard 0.5.
A kind of manufacture craft of fresh flower cake, it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: take by weighing each batching of making the outermost layer of skin according to weight ratio, wherein, the ratio of boiling water and cold water is 2:3 in the component of water;
S102: lard is dissolved with boiling water;
S103: with Icing Sugar, honey and cold water pour into and the face cylinder in stir;
S104: high-strength flour and weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds oil emulsion, SP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, by weight taking by weighing weak strength flour and lard, with weak strength flour and lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus,, oily pericardium gone in the outermost layer of skin, roll the growth flat bar, roll the growth flat bar behind the folding again by weight taking by weighing the outermost layer of skin and the oily heart, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the rose is divided into the block of 15g and puts into baking tray, baking tray is put into-10 ℃ freezing 60 minutes of refrigerating chamber, make filling in the rose;
S5: make the face cake,, filling in the rose is wrapped in the musculus cutaneus, will be surrounded by in the rose musculus cutaneus of filling then and put into the stainless steel circle and be pressed into the rounded face cake by weight taking by weighing filling and musculus cutaneus in the rose;
S6: baking face cake, after pitching several ventilative apertures with little fork on the every face cake, put into baking tray, baking tray is put into get angry 210 ℃, the oven for baking 20 minutes of 180 ℃ of fire down, slightly be yellow up to face cake surface, the outlet rose fresh flower cake that gets product.
[embodiment 3] a kind of fresh flower cake, it is made up of following components in part by weight: filling 13 in the musculus cutaneus 22, rose;
Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 40, the oily heart 25;
The outermost layer of skin is made up of following components in part by weight: high-strength flour 40, weak strength flour 60, Icing Sugar 5, lard 27, oil emulsion 3, water 48, honey 5, SP emulsifying agent 5;
The oil heart is made up of following components in part by weight: weak strength flour 2, lard 1.
A kind of manufacture craft of fresh flower cake, it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: by weight taking by weighing each batching of making the outermost layer of skin, wherein, the ratio of boiling water and cold water is 2:3 in the component of water;
S102: lard is dissolved with boiling water;
S103: with Icing Sugar, honey and cold water pour into and the face cylinder in stir;
S104: high-strength flour and weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds oil emulsion, SP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, by weight taking by weighing weak strength flour and lard, with weak strength flour and lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus,, oily pericardium gone in the outermost layer of skin, roll the growth flat bar, roll the growth flat bar behind the folding again by weight taking by weighing the outermost layer of skin and the oily heart, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the rose is divided into the block of 14g and puts into baking tray, baking tray is put into-13 ℃ freezing 50 minutes of refrigerating chamber, make filling in the rose;
S5: make the face cake,, filling in the rose is wrapped in the musculus cutaneus, will be surrounded by in the rose musculus cutaneus of filling then and put into the stainless steel circle and be pressed into the rounded face cake by weight taking by weighing filling and musculus cutaneus in the rose;
S6: baking face cake, after pitching several ventilative apertures with little fork on the every face cake, put into baking tray, baking tray is put into get angry 200 ℃, the oven for baking 22 minutes of 170 ℃ of fire down, slightly be yellow up to face cake surface, the outlet rose fresh flower cake that gets product.
[embodiment 4] a kind of fresh flower cake, it is composed of the following components: musculus cutaneus 22g, filling 13g in the rose;
Musculus cutaneus is made up of following components in part by weight: outermost layer of skin 400g, oily heart 250g;
The outermost layer of skin is composed of the following components: high-strength flour 400g, weak strength flour 600g, Icing Sugar 50g, lard 270g, oil emulsion 30g, water 500g, honey 50g, SP emulsifying agent 50g;
The oil heart is composed of the following components: weak strength flour 800g, lard 400g.
A kind of manufacture craft of fresh flower cake, it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: according to high-strength flour 400g, weak strength flour 600g, Icing Sugar 50g, lard 270g, oil emulsion 30g, water 500g, honey 50g, SP emulsifying agent 50g take by weighing each batching, wherein, and boiling water 200g in the component of water, cold water 300g;
S102: lard is dissolved with the 200g boiling water;
S103: with 50g Icing Sugar, 50g honey and 300g cold water pour into and the face cylinder in stir;
S104: 400g high-strength flour and 600g weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds 30g oil emulsion, 50gSP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, with 800g weak strength flour and 400g lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus, press outermost layer of skin 400g, oily heart 250g takes by weighing the outermost layer of skin and the oily heart, and oily pericardium is gone in the outermost layer of skin, rolls the growth flat bar, rolls the growth flat bar behind the folding again, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the rose is divided into the block of 13g and puts into baking tray, baking tray is put into-15 ℃ freezing 45 minutes of refrigerating chamber, make filling in the rose;
S5: make the face cake, press musculus cutaneus 22g, filling 13g wraps into filling in the fresh flower in the musculus cutaneus in the rose, will be surrounded by in the rose musculus cutaneus of filling then and put into the stainless steel circle and be pressed into the rounded face cake;
S6: baking face cake, after pitching several ventilative apertures with little fork on the every face cake, put into baking tray, baking tray is put into get angry 210 ℃, the oven for baking 20 minutes of 180 ℃ of fire down, slightly be yellow up to face cake surface, the outlet rose fresh flower cake that gets product.
Claims (6)
1. fresh flower cake, it is characterized in that: it is made up of following components in part by weight: filling 13～15 in the musculus cutaneus 20～22, fresh flower;
Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 39～40, the oily heart 24～25;
The outermost layer of skin is made up of following components in part by weight: high-strength flour 30～40, weak strength flour 60～70, Icing Sugar 4～6, lard 26～28, oil emulsion 2～4, water 48～50, honey 4～6, SP emulsifying agent 4～6;
The oil heart is made up of following components in part by weight: weak strength flour 1.5～2.5, lard 0.5～1.5.
2. a kind of fresh flower cake according to claim 1, it is characterized in that: it is made up of following components in part by weight: filling 13 in the musculus cutaneus 22, fresh flower;
Musculus cutaneus is made up of following components in part by weight: the outermost layer of skin 40, the oily heart 25;
The outermost layer of skin is made up of following components in part by weight: high-strength flour 40, weak strength flour 60, Icing Sugar 5, lard 27, oil emulsion 3, water 48, honey 5, SP emulsifying agent 5;
The oil heart is made up of following components in part by weight: weak strength flour 2, lard 1.
3. a kind of fresh flower cake according to claim 1 and 2 is characterized in that: filling comprises filling in the rose in the described fresh flower.
4. the manufacture craft of a fresh flower cake as claimed in claim 1, it is characterized in that: it may further comprise the steps:
S1: make the outermost layer of skin, it may further comprise the steps:
S101: by weight taking by weighing each batching of making the outermost layer of skin, wherein, the ratio of boiling water and cold water is 2:3 in the component of water;
S102: lard is dissolved with boiling water;
S103: with Icing Sugar, honey and cold water pour into and the face cylinder in stir;
S104: high-strength flour and weak strength flour are poured in the mixture that the step obtains and stirred;
S105: the lard that adds oil emulsion, SP emulsifying agent and dissolve in the mixture that upwards step obtains, be stirred well to gluten and expand fully, make the outermost layer of skin;
S2: make the oily heart, by weight taking by weighing weak strength flour and lard, with weak strength flour and lard pour into the face cylinder in fully mix, make the oily heart;
S3: make musculus cutaneus,, oily pericardium gone in the outermost layer of skin, roll the growth flat bar, roll the growth flat bar behind the folding again by weight taking by weighing the outermost layer of skin and the oily heart, will long flat bar be rolled into strip musculus cutaneus;
S4: make filling in the fresh flower, filling in the fresh flower is divided into the block of 13～15g and puts into baking tray, baking tray is put into-10～-16 ℃ freezing 40～60 minutes of refrigerating chamber, make filling in the fresh flower;
S5: make the face cake,, filling in the fresh flower is wrapped in the musculus cutaneus, will be surrounded by in the fresh flower musculus cutaneus of filling then and put into mould and process the face cake by weight taking by weighing filling and musculus cutaneus in the fresh flower;
S6: baking face cake, the face cake is put into baking tray, baking tray is put into get angry 200～210 ℃, the oven for baking 20～24 minutes of 160～180 ℃ of fire down, slightly be yellow up to face cake surface, the outlet fresh flower cake that gets product.
5. the manufacture craft of a kind of fresh flower cake according to claim 4 is characterized in that: it also comprises the preceding step with the several ventilative apertures of fork on the every face cake of a baking.
6. the manufacture craft of a kind of fresh flower cake according to claim 4 is characterized in that: described mould is the stainless steel circle, and the face cake of its moulding is the rounded face cake.
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| CN2012103046169A CN102792994A (en) | 2012-08-24 | 2012-08-24 | Flower cake and making process thereof |
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| CN2012103046169A CN102792994A (en) | 2012-08-24 | 2012-08-24 | Flower cake and making process thereof |
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| CN102792994A true CN102792994A (en) | 2012-11-28 |
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Cited By (18)
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| CN103609647A (en) * | 2013-12-13 | 2014-03-05 | 北京市门头沟区科技开发实验基地 | Rose cookie and preparation method thereof |
| CN104012626A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Method for manufacturing pastry stuffed with roses |
| CN104365745A (en) * | 2014-10-21 | 2015-02-25 | 白爱青 | Rose pie and preparation method thereof |
| CN104489026A (en) * | 2015-01-07 | 2015-04-08 | 纪旭 | Moringa flower cake and preparation method thereof |
| CN105851145A (en) * | 2016-05-12 | 2016-08-17 | 云南农业大学 | Potato and fresh flower cake and making method thereof |
| CN106135367A (en) * | 2016-08-23 | 2016-11-23 | 徐州工程学院 | A kind of Flos Rosae Rugosae crisp short cakes with sesame and production technology thereof |
| CN106577956A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Seaweed cake and preparation method thereof |
| CN106954661A (en) * | 2016-01-11 | 2017-07-18 | 麦趣尔集团股份有限公司 | A kind of preparation method of fresh rose flower Soviet Union formula moon cake |
| CN107114673A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Beauty treatment nutrition bag |
| CN107960433A (en) * | 2017-12-29 | 2018-04-27 | 贵州黔宝食品有限公司 | A kind of flower cake roasting plant |
| CN108094456A (en) * | 2017-12-29 | 2018-06-01 | 贵州黔宝食品有限公司 | A kind of flower cake Preparation equipment |
| CN108184964A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of Rosa roxburghii Tratt flower cake preparation method |
| CN108184946A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake baking method |
| CN108184933A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake preparation method |
| CN108935590A (en) * | 2018-09-26 | 2018-12-07 | 云南味酷食品有限公司 | Ancient method flower cake and preparation method thereof |
| CN109105428A (en) * | 2018-10-23 | 2019-01-01 | 云南味酷食品有限公司 | Beauty and health care flower cake and preparation method thereof |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
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| CN103609647A (en) * | 2013-12-13 | 2014-03-05 | 北京市门头沟区科技开发实验基地 | Rose cookie and preparation method thereof |
| CN103609647B (en) * | 2013-12-13 | 2015-08-26 | 北京市门头沟区科技开发实验基地 | A kind of rose cookie and preparation method thereof |
| CN104012626A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Method for manufacturing pastry stuffed with roses |
| CN104365745A (en) * | 2014-10-21 | 2015-02-25 | 白爱青 | Rose pie and preparation method thereof |
| CN104489026A (en) * | 2015-01-07 | 2015-04-08 | 纪旭 | Moringa flower cake and preparation method thereof |
| CN106954661A (en) * | 2016-01-11 | 2017-07-18 | 麦趣尔集团股份有限公司 | A kind of preparation method of fresh rose flower Soviet Union formula moon cake |
| CN105851145A (en) * | 2016-05-12 | 2016-08-17 | 云南农业大学 | Potato and fresh flower cake and making method thereof |
| CN106135367A (en) * | 2016-08-23 | 2016-11-23 | 徐州工程学院 | A kind of Flos Rosae Rugosae crisp short cakes with sesame and production technology thereof |
| CN106577956A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Seaweed cake and preparation method thereof |
| CN107114673A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Beauty treatment nutrition bag |
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| CN107960433A (en) * | 2017-12-29 | 2018-04-27 | 贵州黔宝食品有限公司 | A kind of flower cake roasting plant |
| CN108184946A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake baking method |
| CN108184933A (en) * | 2017-12-29 | 2018-06-22 | 贵州黔宝食品有限公司 | A kind of flower cake preparation method |
| CN108935590A (en) * | 2018-09-26 | 2018-12-07 | 云南味酷食品有限公司 | Ancient method flower cake and preparation method thereof |
| CN109105428A (en) * | 2018-10-23 | 2019-01-01 | 云南味酷食品有限公司 | Beauty and health care flower cake and preparation method thereof |
| CN109197957A (en) * | 2018-11-23 | 2019-01-15 | 普洱市民族传统医药研究所 | Poria cocos flower cake |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
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Application publication date: 20121128 |